1 month ago
Oct 22, 2011
I was rooting through my cupboard and found a can of chestnut spread I probably bought as an impulse once. It was a billion years old, but being in a tin it could have added another billion and it still would be good. I opened it and found it sweet. Wondering what the heck to do with it, I figured cheese cake could work. I just had to adjust a recipe I had already. Here it is:
2 cups of finely ground cinnamon graham crackers
1 stick (4 oz) melted butter
8 0z cream cheese softened at room temperature
8 oz sour cream
8 oz chestnut spread (technically it was slightly more, but who's counting?)
1/2 cup sugar
Preaheat the oven to 325º F
In a mixing bowl combine the crust ingredients with a wooden spatula until it's all even. Coat the bottoms and sides of your baking pan with the mix. Use your hand; don't be a wuss. If you want to be all proper, use a springform pan, but only if you have extra wide aluminum foil at hand. If you don't, use a solid baking pan.
In a bowl slowly beat the cream cheese with an electric mixer till it's smooth - ca. one minute. Add the eggs one by one, continuing to beat slowly. Add sugar and beat till creamy. Add chestnut spread and sour cream. Mix well. Don't forget to scrape down the sides of the bowl time to time. Pour the filling into the crust-lined pan.
If you used springform, set it on a sheet of oversized aluminum foil and fold up the sides around it. Place the pan in a large roasting pan. Pour boiling water into the pan till it comes hallway up to the pie pan.
Bake for 45 minutes. It will still jiggle in the middle, but it will firm up. Cool for 30 minutes, then chill in the fridge for at least 4 hours.
Okay, so it doesn't have the prettiest color, but it tastes good.